Recipe - Ochsenschwanzsuppe (Ox Tail Soup)

2 pound Ox Tails; Disjointed OR
2 Veal Tails
1 Onion; Medium, Sliced
2 tablespoon Vegetable Oil
8 cup Water
1 teaspoon Salt
4 Peppercorns
One fourth cup Parsley; Chopped
One half cup Carrots; Diced
1 cup Celery; Diced
1 Bay Leaf
One half cup Tomatoes; Drained
1 teaspoon Thyme; Dried, Crushed
1 tablespoon Unbleached Flour
1 tablespoon Butter or Margarine
One fourth cup Madeira

In a 4quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
for 30 minutes longer or until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree the edible meat and
vegetables and reserve. Remove fat from top of stock and reheat. In a
large, dry frypan brown flour over high heat. Cool slightly. Add the butter
or margarine, blend. A little at a time, add the stock and vegetables.
Correct seasoning and add madeira just before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini